Da Faccini In Castell'arquato

18/03/2026: Excellent raw materials, and the quality was clearly evident. The cured meats were served on a plate and were generally good; the culatello, in particular, was truly excellent. The prosciutto crudo was high-quality, but a large portion of the slice was made up of fat: out of a width of about five fingers, three were practically nothing but fat, which made it a bit heavy after a while. The cheese selection was very good. I wasn't entirely convinced by the Russian salad, however: I expected a stronger flavor, while the sauce that held it all together was a bit overwhelming after a while. As for the tortelli piacentini, I expected a more intense flavor, despite the added cheese, and they were probably also slightly overcooked, as they tended to fall apart even when picked up with a fork. The desserts, on the other hand, were excellent: the zuppa inglese was very good, rich in Alchermes as per tradition. The sbrisolona was also good; the zabaglione wasn't entirely my cup of tea, but it was still enjoyable.

13/03/2026: All the dishes are delicious, the brains, plin and guinea fowl salad are stratospheric.